Croissants
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Makes: 12 portions
 
Ingredients
  • 200 ml milk
  • 14 gr instant yeast
  • 100 ml water
  • 40 gr sugar
  • 500 gr white flour
  • 12 gr salt
  • 250 gr butter
  • 1 egg
Instructions
The dough
  1. Warm the milk and water until lukewarm. Pour the milkwater in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour and the salt. Knead the dough until elastic and smooth, about 10 min.
  3. Let the dough rise covered with plastic wrap and at room temperature until doubled in volume, about 90 min.
  4. Remove the butter from the fridge .
  5. Roll the dough into a rectangle about 15x30 cm. Roll the butter between two sheets of baking paper into a rectangle about 15x 20 cm.
  6. Put the butter on one end of the dough and fold the top 10 cm (the part without the butter) over to the middle to cover the butter. Seal the edges. Fold the bottom 10 cm on top and seal the edges. The dough should now be about 15x10 cm but higher than when you started.
The turns
  1. Turn the dough so that the fold is at your left. Roll the dough gently again into a rectangle similar to the one you started with.
  2. Brush away the excess flour, moisten with a little bit of water the dough and fold the upper third of the dough again to the centre and fold the lower third on top. This completes the first turn. Chill the dough in the fridge for 30 min.
  3. Turn the dough counter clockwise a quarter to get the fold at your left-hand side and repeat the rolling and folding. This completes the second turn. Chill the dough in the fridge for 30 min.
  4. Turn the dough counter clockwise a quarter get the fold at your left-hand side and repeat the rolling and folding. This completes the third and last turn. Store the dough in a plastic bag overnight in the fridge.
  5. Remove the dough from the fridge and let it stand 10 minutes to warm up and become more workable. Roll the dough into a long, thin strip 18 cm wide. Brush away excess flour.
The croissants
  1. Cut triangles measuring 15 by 18 cm.
  2. Make a small incision at the bottom of the croissants and roll them onto themselves.
  3. Put them on baking paper with the seam down.
  4. Let them rise, uncovered, at room temperature until grown in volume by 50%, about an hour.
  5. Brush them lightly with the beaten egg and bake the croissants in the oven at 200 ˚C for 10-15 min or until they are golden brown, puffed up and done.
Stuff to know
Use lukewarm milk and water to improve rising.
Resting the dough in the fridge between turn allows the butter to firm up and the dough to relax.
If the butter is the cold, it won’t roll and destroy the dough. If it is to soft, it will ooze out of the dough.
Don’t let the croissants proof at a too high temperature or the butter will melt.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/croissants-2/